TY  - BOOK
AU  - Piyush Verma, Supervisor: Dr. Kawaljit Singh Sandhu
TI  - Comparative Analysis of Physico-Chemical and Antioxidant Properties of Squash Prepared from Orange, Purple and Red Carrots
PY  - 2021///
PB  - Department of Food Science & Technology, MRSPTU, Bathinda
KW  - Food Science and Technology
UR  - http://163.47.215.52:8080/jspui/handle/123456789/445
ER  -